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Cardinal Sauce

Prepare one pint of melted butter or butter sauce, and color it with pounded lobster coral; when that cannot be procured, pound together the red part of a lobster and some shrimps. Pass them through a fine hair-sieve, and season with salt, cayenne pepper, and the strained juice of a lemon. Stir the fish mixture into the sauce while boiling, and when well mixed it will be ready for serving.